Patrick Gerard to Cheese
This is a "connection" page, showing publications Patrick Gerard has written about Cheese.
Connection Strength
0.683
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Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longer. J Food Sci. 2008 Jun; 73(5):S199-208.
Score: 0.301
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Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate. J Dairy Sci. 2014 Mar; 97(3):1225-32.
Score: 0.111
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Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey. J Dairy Sci. 2012 Jan; 95(1):36-49.
Score: 0.096
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Consumer preferences for mild cheddar cheese flavors. J Food Sci. 2008 Nov; 73(9):S449-55.
Score: 0.077
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Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. J Dairy Sci. 2007 Jul; 90(7):3091-109.
Score: 0.071
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The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate. J Food Sci. 2013 Oct; 78(10):C1535-C1542.
Score: 0.027